From grandparents to grandchildren — a continuing mooneh story
Come in — step inside the khan
Since 1979
From the doorway — za'atar and vinegar in the air
Shelves of honey, row after row
Levantine pickles, the way homes once made them
A jar in your hand — mooneh, enough and more
A mooneh story
It began with a grandfather stocking his shelves for winter, and continued with his grandchildren in the heart of Riyadh. At Khan Al Moneh we gather labneh, makdous, pickles, olives, honey, preserves and za'atar under one roof — the way they were once prepared in Levantine homes.
From the khan
Labneh balls and sheep's jarashiyeh labneh, Nabulsi cheese, jameed and country ghee.
Baby aubergine stuffed with walnut and chilli, cured in olive oil, and cherry peppers with labneh.
Turnip, beetroot, cauliflower, corn, garlic and peppers — cured in vinegar and salt.
Palestinian green, roasted and labneh-stuffed, Kalamata, and olive salads.
Cherry, fig, strawberry and apricot jams; grape, mulberry, carob and pomegranate molasses.
Orange blossom, wild thyme, pine, mountain honey with nuts, and honey spoons.
Inside the khan
Jars stacked floor to ceiling, and the smell of za'atar, vinegar and honey. The space was built to bring back the feeling of a Levantine souk in a city that never sleeps.
Every season has its mooneh
A month-by-month guide to what is prepared and stored through the year — from autumn makdous to summer preserves.
From Instagram
